Kathy Craigo-Harteis (Page 2)

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No measurement needed for salad. Use as much or as little of ingredients as you like . Ingredients Chopped cooked chicken Chopped red cabbage Real butter Sliced raw almonds Sesame seeds Canned mandarin oranges drained Hoisin Sauce Melt butter in skillet. Sauté almonds, sesame seeds and chicken in butter. DrizzleRead More →

I just got a new kitchen gadget. We tend to buy a lot of rotisserie chickens. A wise investment seemed to be an electric table top rotisserie and make my own roast chickens. I didn’t have a whole chicken on hand today so I tried a small pork roast. ItRead More →

Recently a reader asked for a good recipe for Spudnut Donuts. I had never made them before so I had to do some research. When I found out she was asking for help so that she could make them for one of my favorite cousins; Deanne, I dove in andRead More →

This pork roast is juicy and tender. So simple to make. Heres what you’ll need. One small pork roast Coarse black pepper 1 cup chicken broth 1/4 cup Hoisin Sauce Place roast in a small crockpot. Whisk broth an Hoisin sauce together and pour over roast. Top roast liberally withRead More →

When I do a taco salad I like to focus on freshness both in the salad and the toppings. This salad I garnished with freshly made guacamole and salsa made from fresh garden ingredients. Tasty! Here’s what you’ll need. Salad 1 lb lean hambuger 1 chopped green onion 3 miniRead More →

Shrimp skewers on the grill is a perfect summertime lunch. Heres what you’ll need. 1 bag frozen jumbo shrimp (25-30 count) thawed Desired amount cubed tomatoes, onions and multi colored peppers Whole brown mushroom caps. olive oil Smokey pap 6 long wooden skewers Soak wooden skewers in water for atRead More →

With those fresh tomatoes coming off the vines it’s time to indulge in some of our favorite summer salads. Pick large ripe and firm tomatoes (4). Slice into eighths but leave connected at the base. Remove the center. Filling: 2 hard cooks eggs chopped 1 large can water packed tunaRead More →

Chop desired amounts of: Roasted chicken breasts Green onions Crimini mushrooms Sweet peppers Green tomatoes Red potatoes (skin on) Cover with water and cook on medium high heat until vegetables are tender. Add kernels from one corncob. Add desired amount of chicken broth and heavy cream. Season with sea salt,Read More →

No measuring here. Use as many as few vegetables as you like. Make sure to chop all of the vegetables into small cubes. Here is what I used. Ripe tomatoes Fresh Mushrooms Green onions Red cabbage Raw baby carrots Fresh Spinach Pickled Beets Sprouts Mix together in a large bowlRead More →